A Weekend Project and a Weekend Recipe

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It’s time to take a break from sewing (and reading about and thinking about sewing, which I often do more than any actual sewing) and do a necessary project.  Here’s what’s on my weekend to-do list:

Weekend Project (Pattern and Branch)

Weekend Project (Pattern and Branch)

These guys need a little TLC.  Chair #1 is from a couple of Brimfields ago.  Sad, but true.  The green one I got at a local flea market and redid, but since it’s been sitting on our deck for a few years, it’s started to develop new rust spots.  I’m hoping to find a cool color of spray paint to give these guys some new life.

Secondly, I have a recipe (sadly undocumented in photos) that I developed just for you.  I made it up for a picnic we went to last month, and it went over well.  If you need a good picnic dinner, give this a try.

Sunny Day Picnic Salad

makes about 13(ish) servings

Ingredients

  • 1 pound baby potatoes, quartered
  • 1 Vidalia onion, chopped
  • cooking spray
  • 2 cloves of garlic, peeled and minced
  • 1 pound of rotisserie chicken, deboned (or chicken of your choice)
  • 6 ears of corn, cooked, corn cut off the cob (or about 4 cups of corn kernels, cooked)
  • 4 stalks of celery, sliced crosswise
  • 3 packages of Ramen noodles without the seasoning, cooked and cut up with scissors until the noodles seem like a manageable size
  • 4 carrots, peeled and grated or processed in a food processor
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon dried rosemary
  • 1 Tablespoon + 1 teaspoon Lawry’s Seasoned Salt

Instructions

This salad is easy to put together little by little over time.  So, feel free to do the steps in a different order or do a step and put the salad in the refrigerator until you have time to do another step.

  1. Boil your potatoes for 5 minutes, drain, and put into a large bowl.  You’ll use this bowl to mix and store the salad, so make sure it’s a pretty big one.
  2. Coat a medium skillet (cast iron works great, but isn’t essential) with cooking spray and cook the garlic and onions over medium/medium-high heat until they are softened, adding more cooking spray as necessary.  Cook for less time if you like them barely softened and longer if you like them really soft.  I opted for really soft, and let them cook while I did other prep.  Stir occasionally.  When they are finished, add them to the bowl with the potatoes.
  3. Add in all of your other ingredients and stir, stir, stir until it’s all mixed up.  Don’t forget to do a taste test of see if the seasonings seem right to you.
  4. Enjoy!

Everyone I served this to really liked it and went back for seconds.  I should have picked an actual serving size–one cup would have been good.  So, the number servings may be slightly off.  If you try it and get an exact number of servings, I would love to hear about it.

I hope you have a great weekend.  The weather looks to be good here.  I’m thinking up some fun projects and excursions for the summer, so stay tuned!

 

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